Prep 15 mins
Cook 50 mins
We tried this over the Christmas holidays and it was a hit! Love that it leaves the morning free from cooking during family get-togethers. It originally came from the Allrecipes site, and we made a few changes.
- 1 lb French bread, loaf cut diagonally in 1 inch slices
- 6 eggs
- 1 1⁄4 cups milk
- 1 cup cream (can use half and half)
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon ground cinnamon, plus extra to taste
- 3⁄4 cup butter
- 1 1⁄3 cups brown sugar
- 3 tablespoons light corn syrup
- Butter a 10x14 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight, turning over after several hours.
- The next morning, remove dish from refrigerator and sprinkle with cinnamon to taste. Preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 25 minutes. Turn slices over and return dish to oven for an additional 15 minutes.
This was excellent! Just thought I would add that I used a thick baguette bread, and did not turn the bread over after 30 minutes, as when I started to, the bread seemed to want to break apart, so I just returned it to the oven for 15 minutes longer and it turned out fine!
I made this for the Fall '09 PAC swap. My family really enjoyed this tasty breakfast treat. Sweet, buttery, gooey deliciousness. Thank you for sharing mapaklenk!